Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils
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Phenolic compounds in olive oil are considered interesting, both for their effect on human wellness and for their role in the shelf life of olive oils. Many methods have been suggested for quantitative analysis of phenolic compounds in extra virgin olive oil, which determine that results are not always comparable; therefore, it is necessary to have simple, inexpensive, robust, and validated methods for official routine analyses. In this work, solid phase extraction (SPE) was carried out to isolate polyphenols from olive oil and the traditional colorimetric assay (Folin-Ciocalteu method) was used to quantify them. SPE/colorimetric method was validated for total polyphenols official determinations in extra virgin oils. The proposed method was robust, precise, and accurate. Polyphenol recovery was excellent ≥ 95% in 100–500 ppm measuring range.
KeywordsPolyphenols Olive oil Quantification SPE Folin-Ciocalteu
Irene Dini writing, reviewing, and editing; Elena Morelli investigation; Serenella Seccia investigation; Antonello Senatore investigation; Daniele Coppola investigation.
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Conflict of Interest
Irene Dini declares that she has no conflict of interest. Serenella Seccia declares that she has no conflict of interest. Antonello Senatore declares that he has no conflict of interest. Daniele Coppola declares that he has no conflict of interest. Elena Morelli declares that she has no conflict of interest.
This article does not contain any studies with human participants or animals.
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